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Best-Ever Green Bean Casserole Recipe

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★★★★★

4.5 from 163 reviews

This Best-Ever Green Bean Casserole is a delicious twist on the classic dish, featuring fresh green beans, sautéed crimini mushrooms, and a rich, creamy béchamel sauce infused with garlic and Parmesan. Topped with crispy French’s fried onions, this casserole is perfect for holiday dinners or comforting family meals.

Ingredients

Scale

Vegetables & Herbs

  • 2 lb. fresh green beans
  • 1 lb. crimini mushrooms, sliced
  • 4 large sprigs thyme

Fats & Oils

  • 2 Tbsp. extra-virgin olive oil, divided
  • 6 Tbsp. unsalted butter, divided

Dairy

  • 1¼ cups whole milk
  • 1 cup heavy cream
  • ½ cup grated Parmesan

Other

  • Kosher salt
  • 2 Tbsp. all-purpose flour
  • 4 garlic cloves, finely grated
  • Freshly ground black pepper
  • ¾ cup French’s fried onions

Instructions

  1. Blanch Green Beans: Place a rack in the middle of the oven and preheat to 375°F. Boil a large pot of salted water. Working in batches, cook 2 lb. fresh green beans until bright green and halfway tender, about 3 minutes per batch. Drain, let cool slightly, and trim the stem ends.
  2. Sauté Mushrooms – First Batch: Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add ½ lb. sliced crimini mushrooms and cook without stirring for 2 minutes to brown the undersides. Toss and continue cooking until both sides are browned, about 3 minutes more. Add 2 Tbsp. unsalted butter and 2 large thyme sprigs; cook, tossing occasionally, until butter browns and mushrooms are very tender, approximately 4 minutes. Season with kosher salt and transfer to a plate.
  3. Sauté Mushrooms – Second Batch: Repeat the mushroom cooking process with the remaining ½ lb. mushrooms, 2 Tbsp. unsalted butter, 1 Tbsp. extra-virgin olive oil, salt, and the remaining 2 large thyme sprigs, until browned and tender.
  4. Make Béchamel Sauce: Melt remaining 2 Tbsp. unsalted butter in a large saucepan over medium-low heat. Whisk in 2 Tbsp. flour and cook, stirring occasionally, until roux is golden brown and fragrant, about 4 minutes. Gradually whisk in 1¼ cups whole milk and 1 cup heavy cream. Increase heat to bring mixture to a simmer; cook and whisk often until sauce thickens and bubbles, about 5 minutes. Remove from heat and whisk in finely grated 4 garlic cloves and ½ cup Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  5. Assemble and Bake Casserole: In a 2-quart baking dish, arrange blanched green beans and sautéed mushrooms. Pour the béchamel sauce evenly over the vegetable mixture; it may seem sparse but will become saucier during baking. Cover tightly with foil and bake for 25–30 minutes until sauce bubbles.
  6. Brown Topping: Remove foil and continue baking for 15–20 minutes more, until casserole is lightly browned on top and edges. Sprinkle ¾ cup French’s fried onions evenly over casserole and bake an additional 3 minutes until onions are slightly darker and fragrant.
  7. Rest and Serve: Let casserole sit for 10 minutes to set before serving, allowing flavors to meld and sauce to thicken.

Notes

  • Blanching the green beans before baking ensures they stay crisp-tender and vibrant in color.
  • Sauté mushrooms in batches without stirring initially to get a nice golden sear and deepen flavor.
  • Béchamel sauce made with garlic and Parmesan adds rich flavor and creaminess.
  • Covering the casserole with foil prevents drying during initial baking, while uncovering allows browning.
  • French’s fried onions provide traditional crispy topping and texture contrast.
  • Allowing the casserole to rest after baking helps the sauce to thicken and the dish to set for easier serving.

Keywords: green bean casserole, mushroom casserole, holiday side dish, creamy green beans, baked green beans, French fried onions, Thanksgiving side

Find it online: https://kitchenbyrita.com/best-ever-green-bean-casserole-recipe/